Production of Fermented Pancake By Utilizing Food Processing Byproducts,Tofu (Soybean Curd)-Residue and Cheese Whey

摘要

Although Japan has effectively used tofu byproducts (okara) and imported Indica rice for many years,they are still major targets to be solved in the agriculture and food industries.In order to solve those issues,we have investigated a sort of fermented pancake based on the Indian Dosa that is made from rice and beans.In this study,the authors applied cheese whey as the fourth material to the pancake process in order to stabilize the fermentation process.Two types of milled rice,Indica and Japonica,black gram and tofu-residue (okara) were used as raw materials.Liquid cheese whey that is a residue from cheese production was added to the mixture of raw materials to increase the initial population of lactic acid bacteria.The volume expansion,pH,organic acid,and microorganism density were measured for quality evaluation.Although the addition of okara provided a dosa like texture and taste,the mixing ratio should be limited.Otherwise,a hard texture will be obtained due to the constraint of volume expansion.But important functionalities were fortified by soybean based components.The effect of cheese whey used as soaking water for rice and beans could not be confirmed.This fact may come from an unsuitable microorganisms profile in whey.